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iRubric: Pastry Cook's Test rubric

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Pastry Cook's Test 
Pastry Cook's Test
Rubric Code: NX98A2W
By Suzannedaly
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: Undergraduate, Post Graduate

Powered by iRubric Pastry Cook's Test
  Poor

5 pts

Fair

10 pts

Good

15 pts

Preparation and Procedure
1 pts

Poor

Mise en place for formulas and methods was incomplete. Student had to re-scale and revisit textbook repeatedly during exam time and asked instructor many questions
Fair

Mise en place for formulas and methods was mostly complete. Student re-scaled a few ingredients and had to review some methods.
Good

Mise en place was complete and correct. Student was prepared and understood methods needed to complete assigned tasks.
Time Management
1 pts

Poor

Student was unable to complete all tasks assigned and clean up in the allotted amount of time and needed more than 10 minutes to finish.
Fair

Student completed most tasks and clean-up assigned but needed less than 10 additional minutes to complete all tasks assigned
Good

Student completed all tasks assigned and clean-up in the time allotted and did not need any additional time.
Safety and Sanitation
1 pts

Poor

Student did not follow food safety and/or sanitation rules. Proper hand washing procedures and/or uniform requirements were not followed.
Fair

Student attempted to follow food safety and/or sanitation rules, with a few violations
Good

Student followed all food safety and sanitation rules without exception.
Station Organization
1 pts

Poor

Student's workspace and mise en place was disorganized with little effort to maintain a neat and organized work area.
Fair

Student' workspace and mise en place was mostly organized with an effort to rectify any messes somewhat quickly.
Good

Student's workspace and mise en place was organized with very little mess and efforts were made ASAP to rectify any problem areas.
Item 1- pate a choux
1 pts

French eclair
tempered chocolate
Poor

Batter was improperly mixed or baked. Finished product was tough and/or improperly baked. chocolate out of temper
Fair

Batter was improperly mixed and/or baked but still maintained basic leavening with some problem with color or texture, with a few problem areas.
a couple of problems with the tempering
Good

Batter was properly mixed and baked with appropriate color and texture. crumb was light, not tough. flavor and texture were appropriate. tempering appropriate
Item 2- Laminated Dough
1 pts

one application
Poor

no layers visable. laminating was inaccurate. no color. butter leakage
vol-au-vent was heavy with many visable problems
Fair

there were some problems with the dough; no color, puff was only satisfactory.
vol-au-vent was satisfactory
Good

laminated dough was properly folded. absolutely no butter leakage, folds prevelent. great color and structure on the vol-au-vent
masking of cake
1 pts

italian buttercream
Poor

buttercream was grainy and rather slimy. layers were uneven. masking had many problems including: holes, lines, badly covered, crumbs. piping insufficient
Fair

a couple of problems with the buttercream
cake masking was sufficient with a few problems. decoration was clean and simple
Good

buttercream was smooth and silky. masking was almost perfect with clean lines and decoration




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